- Bring a large pot of water to a boil. Salt generously and boil the
orzo per package instructions. Avoid over-boiling, you want your orzo to
be cooked through, but maintain structure. About 30 seconds before the
orzo is finished cooking stir the asparagus and broccoli into the orzo
pot. Cook for the final 30 seconds, drain and run under a bit of cold
water. Just long enough to stop the cooking.

- In the meantime, whisk together the garlic, lemon juice, olive oil,
and more salt (if needed) into the dressing. Set aside.

- When you are ready to serve the salad toss the orzo, asparagus,
broccoli, and cilantro with about half the dressing. Add more dressing
if needed, and toss well. Now add the sprouts, almonds, cucumber,
avocado, and feta. Very gently toss a couple of times to distribute
those ingredients throughout the salad and serve.